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Showing results for tags 'Modernist'.
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I cannot see for the life of me where the Crab Oil is used in this recipe. Is it suppose to be used to fry the crackers? Thanks
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Is there a table with recommended vacuum levels for various applications (bagging fresh meat, fish, liquids; vacuum compression etc.)? The MC chapter on chamber vacuum sealers has several suggestions sprinkled in the text itself, but AFAIK no single table combining the "best guesses". -
Greetings, have had the MC a couple of weeks now and it is my favourite bedtime read! However, cant seem to find a whole lot of info on the Pacojet. Have read through book 2 section, but wondered if anyone had any pointers about general theory behind. I have all the usual standard recipes but was looking for some guidance on the effects of sugar, fats, temp etc. Ie, an increase in sugar will result in a), or to compensate for a decrease in sugar for a savoury ice cream you need to do (x) because b). Any help would be great!
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A friend of mine recently made a recipe for cupcakes she found on the internet. The idea was that they were "Irish car bomb cupcakes". (classy, i know) The frosting had bailey's and a bit of whiskey and the cake had a ganache that wasGuinnessstout flavored. The cupcakes were very good but the bailey's was not verynoticeableand the ganache just tasted….boozy. Overall it was a bit boring, like the liquors weren't providing any flavor beyond just the punch of the actual alcohol. I think that this is a perfect idea for a modernist cuisine type solution. Does anybody have any ideas for a way to incorporate these types of alcohol into a baked good without losing the distinct flavor and texture that makes them unique? I would think it would involve some sort of gelling or stabilization to preserve the structure and composition of the alcohol as it is baked or constructed, but as a new face to modernist cuisine, I will defer to the experts! Thanks! -
Since the SGA 150 is discontinued, what is the closest substitue and what would be the percentage to use to replicate all the recipes that have the SGA 150 in them?
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Can dry ice, easier to find for home cooks, be used as an alternative to liquid nitrogen for cryosearing? I want to make a try for the "perfect hamburguer". Any issue that I should anticipate?
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Yesterday I attempted the Brown Beef Stock (2-301) and was very pleased with the overall result. However, I would have liked more gelatin in the stock itself rather than clinging loosely to the bones. Is this simply a matter of cooking it longer? The bones were at the bottom of the pot, followed by the chuck and then the vegetables.
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Hello, i've had the luck this morning of getting a reservation in may for Noma. We plan to stay some days over there and I was wondering if anybody had recommendation about the others restaurants that we shouldn't miss! Thanks for your help Louis-Frederic
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I'm having some issues making soy sauce spheres and I think I know why. But Im not 100% sure so I thought I'd ask the experts. The spheres simply dissolve when they enter the bath. I believe it's an pH issue. From what I can find, Soy Sauce is extremely acidic. On to my questions... Just how acidic is soy sauce? How can I tell what the pH of a given food is? Do those electronic pH testers (like this: http://www.amazon.com/Milwaukee-Instruments-PH600AQ-Tester-Calibration/dp/B005H78ZI0 ) work worth a crap? Thanks
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So, in trying to do the mussel spheres, as influenced by Ferran Adria, I had a great success in encapsulating a mussel inside a sphere of mussel liquid. Where I had trouble was in then heating the sphere. When I put it in approximately 60 degree water, it started to wilt, leak and die. Very sad. I've had similar issues with other heated alginate spheres, and when I read in MC that they can be heated to 85 C with good effect, I am completely stumped. What am I doing wrong here? Any suggestions?
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so, i just made my first sous vide steak. I vacuum sealed it plain and cooked it for about 1hr 15 at 57C. afterwards I seasoned a bit with salt and pepper then seared with a blowtorch. I thought it came out very well, but I'm not sure if I went about the seasoning the best way I could have. Do you guys have any advice on the best way to season a steak you will be cooking sous vide? Do you season before the low temp bath or after?
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A couple of coworkers asked me why not use a flavorful stock or consomme instead of water for the cheese water. From what I have read in regards to the final water content of the cheese paste. Would the gelatin content of the stock/consomme inhibit steam when frying the cheese puff paste?
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I love my copy of MC, but unfortunately, I can't take it everywhere. Does anybody have a favorite MC or culinary science podcast? I love listening to podcasts when I drive and I think this topic could make for a great series.
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The times posted for cooking should vary based on the starting temperature, what is the assumed temperature? Room temperature? Fridge temp? 36 deg? Is there a way to adjust for cooking from frozen? -
I recently purchased a Table Top Vacuum Tumbler, Any suggestions on spice blend levels to add, Wet marinade amounts and or sodium levels. I have heard 10% of total volume is a good start with 1% of that being Sodium. Any suggestions as MC does not cover this topic specifically. Thanks in Advance,
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The sausage and ground meat recipes discuss the appropriate fat content (and you grind fat separate from lean, etc.). So we want a 20% fat content, but how do we measure that? I could imagine doing some sort of quantitative analysis: grind fine, do solvent extraction, evaporate off the solvent, weigh the fat. But that seems a bit complex. Or, is commercially supplied meat so consistent in fat content that knowing the cut and grade tells you the fat content sufficiently well? (leaving aside things like trimming). If that were the case, then I suspect that small volume meat producers (e.g. your local 4-H kid) which, while producing meat that is of high general quality, is probably not "standardized". Do the "official meat inspectors" do this by eye? I can see someone with 20 years of inspection experience being able to just look at a steak and know the fat content.
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I have been flipping through the book looking for a discussion and understanding of the issue with low temp game cookery and the science behind the issues. I use a fair amount of both farmed and wild game meat (including some rather odd ones) and have been both disappointed and amazed with the results, but never sure how and why, and more importantly how to replicate them. I made a balontine of rabbit for a our menu recently and poached it sous vide. I cooked it to 60 degrees in a 64 degree bath and it was perfect. I cooked the same one the next week with fresher rabbits to 60 degrees in a 60 degree bath to pasturize and all the loin meat went mushy. I have also had this happen with lamb leg (not sure if it was just a bit to old or the acidic marinade did it but 24 hours later it was trash.
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This looks to be an inexpensive sous vide circulator: http://shop.vac-star.com/shop/USER_ARTIKEL_HANDLING_AUFRUF.php?darstellen=1&Kategorie_ID=108&Ziel_ID=1092&anzeigen_ab=0&sort=&order=&javascript_enabled=true&PEPPERSESS=012dd988efb2030eaa390a95cd627fde&w=1331&h=746#Ziel1092 Does anybody have any experience with this equipment? -
Hello, I've beenexperimenting with spherification the last couple nights with some success, i think... The wholeexperiencehas left me wondering, what should a properly executed sphere be like? I've never had the pleasure of eating a dish using the technique prepared by someone who really knows what they are doing, so I'm heading blind into this. My spheres have been somewhat like caviar at best and like terrible snot at worst... In my reading of MC and other books like Art Culinaire, I've always imagined the spheres to be discrete from each other, not sticky or slimy. Also they are supposed to "pop" in the mouth i've heard, but mine seem to go from too fragile to lift from the bath to fairly solid within a very short period. Can anyone shed light on what I should be looking toachievewith this? Thanks -Steven
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Sorry for the basic question, but what ratio of clay powder to water did you use to create the clay seal on the cast iron dutch oven for the braise? I see the photo and recommendation of Kaolin clay but no indication of how to achieve the proper clay construction to insure a proper seal. Thanks for the help.
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Hi Modernist Cuisine and followers, One of the recommended tools suggested by MC was the Jaccard 45-Knife Meat Tenderizer. They are not expensive but the jury seems to be out on whether they make a difference. Does anyone use one? How/when? (i.e. what kinds of meat etc.) Are their any Modernist Cuisine recipes that call for a tenderizer...I would love to make a specific dish twice, once with and once without using the tenderizer to decide for myself. Also, I already have a mallet-style tenderizer for carpaccio, so I am wondering if two tenderizers is overkill or if they are completely different in terms of application and results. Happy to try one out but thought I would run it by the group to see if anyone had experience with them. Thanks, Ian
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I posted this at egullet, and while a few people concurred with my argument, there was no response from the MC team, something which I feel would be both helpful to me and to them. Thus, I will repost here and hope to find some information: Followed up by: -
I have bought some "ingredients" from a local supplier in France to play around with in the galley, but one of them I don't know anything about. It is Whipped milk paste, link to buy it is here: http://www.sosa.cat/familias.php?lang=en&PHPSESSID=deef7935cbbe6397cb0c14a9cac10f0c Can anyone shed some light on this product please? Any ideas what to do with it? Thanks!
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In MC 3.42 the process of dry aging beef is explained. My question is in a home application does one need a dedicated space to limit the potential for cross contamination? I was hoping for a little more detail regarding potential health concerns, is this process really this simple?
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I live in Switzerland, and I've been looking everywhere to find an online supplier for many ingredients that I need but I can't find one with (almost) all of them and that delivers in Switzerland... Does someone know a european store for modernist ingredients ? Thanks
